Crawfish Jambalaya

 

This Crawfish Jambalaya is easy to make and will bring a taste of Louisiana to your kitchen. It’s bold and spicy with lots of crawfish and andouille sausage.

Ingredients

  • 4 andouille sausage links or other smoked sausage
  • 1 ½cupschopped onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 2large garlic cloves, minced
  • 2tablespoons butter, divided
  • 2 tablespoons vegetable oil, divided
  • 1 ½ cups long grain rice
  • 1 (14.5-ounce) can stewed tomatoes
  • 2 cups chicken broth
  • 2 bay leaves
  • ½ teaspoon ground thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon tabasco sauce
  • 1 ½ tablespoons tomato paste
  • 1 pound crawfish tail meat
  • ½ cup chopped green onions

Instructions

1.    Heat a Dutch oven over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. Add sausage and saute until lightly browned, 2 to 3 minutes. Remove sausage from Dutch oven and set aside.

2.    Add remaining butter and oil to Dutch oven along with onion, celery, and green pepper. Saute vegetables until soft, about 3 to 4 minutes. Add garlic and cook 1 more minute. Add remaining ingredients, except crawfish, reserved sausage, and green onions, and stir together well.

3.    Bring to a boil, reduce heat to medium-low and cover pot. Cook about 15 minutes, until rice is cooked and liquid is absorbed.

4.    Add in crawfish and sausage and cook an additional 2 to 3 minutes to warm the crawfish. Sprinkle green onions on top and serve with additional Tabasco sauce.

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